Galette des Rois

For the last few years we have adopted the tradition of Galette des Rois and subsequently have hosted a few parties at our petit apartment.  In the beginning, we chose to purchase the galette from a local boulangerie which usually comes with a crown and a bottle of cider (a nice package deal).  However, this year I decided that I wanted make the galette myself and thus started my research.  This is the hybrid recipe I came up with:

Pate Feuilletée

500 grams of flour

325 grams of butter

50 grams of butter

250 grams of water

10 grams of salt

Melt 50 grams of butter then cool.  Mix the flour and salt in a bowl then make a well in the center and add the water and melted butter.  Mix with a spatula until it forms a smooth ball then smash and wrap in plastic.  Rest for 30 minutes.

Form the butter into a square using two sheets of plastic film.  Remove the dough from the plastic and score with an X.  Gently pull each of the four sides of the X and roll each with a rolling pin to make a +.

Place the butter in the middle then fold each flap over the butter brushing off the flour on the bottom so that the dough seals.  Roll the dough long then fold in 3 times to make a rectangle, brushing off the flour each time and then repeat the rolling & folding process once more.

Mark the dough with two finger indentions, wrap with film and rest in the refrigerator for 1 hour.  Repeat the rolling and folding two more times and mark the dough with 4 finger indentions.  Rewrap and rest for 1 hour in the refrigerator.  Roll two last times and rewrap and rest for 30 minutes.  Now time to make the crème d’amandes.

Crème d’Amandes

150 grams of butter

75 grams of praline

75 grams of toasted ground hazelnuts

150 grams of sugar

3 eggs

1 teaspoon of vanilla extract

1 teaspoon of whisky

1 fève (small object, usually ceramic/porcelain to hide in the galette filling)

Syrup

50 grams of sugar

50 grams of water

1 teaspoon whisky

Mash the butter with a spatula until smooth then mix in the butter.  Mix in the eggs one by one until completely incorporated and finish by adding the whisky.  Roll the dough out and cut out two circles, size depends on how big of a galette you want to make (with this recipe, plan on having dough and filling leftover – you could use it to make another galette or something else of your choosing for example mini savory or sweet tarts).  Place the first ring of dough onto your baking pan and pipe the crème d’amandes into the center of the dough in a couple layers then drape the second piece over the filling.  With the back of a knife mark the edges of the galette then mark your desired design on the top.  Puncture with a couple holds and refrigerate overnight for at least 6 hours.

To bake, brush the top of the galette with an egg wash and bake at 200 degrees Celsius/392 degrees Fahrenheit for 20 minutes then another 30 minutes at 180 degrees Celsius/355 degrees Fahrenheit.  If the galette begins to brown too much place a piece of aluminum over the top and finish the baking time.  Once finished, remove from the oven and brush with the syrup and rest to cool before cutting and serving.  This galette can be eaten cold, but it is best served warm in my opinion. Bon appetite!